by AWIA | May 9, 2018 | Recipes
Ingredients 2 cups walnuts 1/4 cup unsalted butter 1/2 tsp. cumin 1/8 tsp. cayenne pepper 3/4 tsp. coarse salt Instructions 1. In heavy based saucepan, melt butter over moderate heat. 2. Add spices, stir for 30 seconds. 3. Add the nuts and salt, cook, stirring until...
by AWIA | May 9, 2018 | Recipes
Makes about 18 Ingredients 300g (2 cups) plain flour 3 teaspoons baking powder 25g butter, chopped 35g (1/3 cup) walnut pieces, finely chopped 1/3 cup basil leaves, finely chopped 100g finely grated pecorino 1¼ cups milk, approximately 1 egg yolk, lightly beaten with...
by AWIA | May 9, 2018 | Recipes
Walnuts are commonly included in French salads, their gentle butter-sweet taste marrying well with equally sweet, slightly acidic tastes, such as blue cheese, fresh cabécou [goat’s cheese], pear, figs and beetroot, and able to hold their own against robust...
by AWIA | May 9, 2018 | Recipes
This recipe can be done by roasting in an oven or stir frying in a thin layer of olive oil. In either case, fresh walnut kernels are heated enough to brown them lightly. This process should only take a minute or two. In the case of oven roasting, sprinkle them with...
by AWIA | May 9, 2018 | Recipes
This is another recipe adapted from the Californian Walnuts web site. In the original, it called a “Mediterranean Vegetable Stew”. For the Australian audience, the name of the recipe was changed to be something less prosaic than “Vegetable Stew”. Serves 4 Ingredients...
